Okay, today I will share how to make Raspberry Friands
adapted from What Katie Ate
10 large egg whites
2 1/2 sticks unsalted butter, melted
1 1/2 cups almond meal or almond flour
2 1/3 cups powdered sugar, sifted, plus extra for dusting
2/3 cup all-purpose flour, sifted
1 pint raspberries, plus extra for serving
Preheat the oven to 400 degrees Fahrenheit.
Lightly grease 18 holes of regular sized muffin tins, or 36 mini muffin tins. I was able to get 24 friands by using one 12 hole mini muffin tin and one small 12 hole bouchon pan.
Whisk the egg whites for a few seconds until just frothy.
Add the butter, almond meal, powdered sugar and flour and stir with a wooden spoon to combine well. Pour into the prepared molds or pans, filling each hole to just two-thirds full.
Place two or three raspberries on top of each friand and bake for 25–30 minutes or until a skewer inserted into the center comes out clean and tops are lightly golden brown. Working quickly, remove friands from the pans immediately. Once they have cooled even slightly, they will stick to the pan terribly.
Dust the friands with powdered sugar and serve warm, with extra fresh raspberries if you like.
Makes 18 standard size friands.